Instant Pot Salmon
Create an entire Salmon dinner in minutes with this salmon and rice Instant Pot recipe. Great for weeknight dinners, gluten free, and healthy.
Servings: 4
Calories: 255kcal
Equipment
- Instant Pot
- trivet
- Heavy-duty aluminum foil
- Non-stick cooking spray
Ingredients
- 1 pound salmon filets
- 2 lemons sliced
- 3 tbsp butter melted
- 2 sprigs dill fresh
- 1/2 tsp salt
- 2 cloves garlic minced
- 1/4 tsp black pepper
- 6 oz rice blend package
Instructions
- Prepare the salmon by placing it on a sheet of heavy-duty aluminum foil. Spray the foil lightly with non-stick cooking spray, then arrange about 5-6 slices of lemon in a row and put sprigs of dill on top.
- Set the salmon fillet on the lemon and dill, then brush with melted butter. Sprinkle with salt, pepper, and minced garlic.
- Add more lemon slices and dill if desired. Fold the foil over and seal all edges to keep in the steam.
- For the rice, add 1½ cups of water to the bottom of the pressure cooker and pour in the uncooked rice blend. Stir well.
- Place a trivet inside the pot and set the foil-wrapped salmon on top.
- Seal the Instant Pot. Set to pressure cook for 5 minutes.
- When the timer ends, let it do a natural pressure release for 5 minutes before turning the valve for a quick release of any remaining pressure.
- Cautiously remove the foil packet and serve. This method keeps the fish moist and results in flaky salmon and fluffy, well-cooked (rinsed) rice.
Nutrition
Calories: 255kcal | Carbohydrates: 6g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 410mg | Potassium: 641mg | Fiber: 2g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 1mg